• Skip to main content
  • Skip to primary sidebar

Forks and Folly

Food. Fun. Fun with your Food.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

  • Home
  • About
  • Food
  • Folly
    • Crafting
    • Decor
    • Fitness
    • Lifestyle
  • F&F Series
    • Kitchen Stories
    • 52 Weeks of Sweets
    • F&F Around the World
  • Collaborate
  • Contact

December 8, 2017 52 Weeks of Sweets

Lemon Springerle Cookies: #52WeeksofSweets, Week 30

This recipe for Lemon Springerle Cookies and shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TeaProudly #CollectiveBias

Our Lavender and Lemon Springerle Cookies are an updated classic of the traditional embossed German biscuit.  Pair with a cup of Constant Comment tea for a winning holiday combo.

Our Lavender and Lemon Springerle Cookies are an updated classic of the traditional embossed German biscuit.  Pair with a cup of Constant Comment tea for a winning holiday combo.

As Christmas draws near, I’m doing a lot of cooking and baking in anticipation of spreading holiday cheer.  We’ll have guests and family coming and going, and I’m ready to have a full house.

We always had relatives visit for the holidays as a kid.  Most notably, my grandparents.  We’d spend hours each day playing board games with grandma.  And, we’d sit at the kitchen table every afternoon with grandpa eating cookies while he drank his tea.

Hover over the above image to purchase ingredients pictured.

In the last years before of his life when he was unable to travel for Christmas, we were mailed cookies that he made… and he especially loved to send us springerle.  If you’re unfamiliar, springerle is a type of German biscuit with an embossed design made by pressing a mold onto rolled dough.  The design is allowed to dry and set before baking.

I lost my grandpa just last year, and I’ve been feeling sentimental.  So this year, I knew I needed to have my cookies and tea in honor of him.  Time for springerles enjoyed with a cup of Bigelow Constant Comment.  With a secret recipe of black tea, rind of oranges and sweet spice it’s the perfect cup to pair with a springerle.

Our Lavender and Lemon Springerle Cookies are an updated classic of the traditional embossed German biscuit.  Pair with a cup of Constant Comment tea for a winning holiday combo.

I know my grandpa would be proud of my Constant Comment tea choice.  He loved a traditional tea and he would have enjoyed sharing this original Bigelow tea with me.  As for the springerle cookie recipe I decided to update?  That probably has him turning over in his grave.  Sorry Grandpa!


I’ve substituted the traditional anise oil for lemon juice and zest along with lavender buds for a burst of citrus and floral flavor.  I’ve never been an anise fan, which is probably why he willed his vintage springerle roller to my sister.  Not bitter at all! 🙂

Lavender & Lemon Springerle Cookies

Our Lavender and Lemon Springerle Cookies are an updated classic of the traditional embossed German biscuit.  Pair with a cup of Constant Comment tea for a winning holiday combo.

Line two baking sheets with parchment paper.  Beat together the eggs, sugar, salt, almond extract, zest and lavender buds for 5 to 6 minutes.  You’re looking thick ribbons to fall from the beater.  Gradually mix in the flour to form thick cookie-like dough. Wrap the dough in plastic and allow it to rest at room temp for 30 minutes.

Lightly dust your work surface and springerle mold with flour. Tap the mold to remove excess flour.  Divide the dough in half and re-wrap one piece in plastic.   Roll the other piece ¼” thick.

Our Lavender and Lemon Springerle Cookies are an updated classic of the traditional embossed German biscuit.  Pair with a cup of Constant Comment tea for a winning holiday combo.

Roll the mold carefully and with pressure over the dough. Cut around the design with a knife, and transfer the cookie to a baking sheet with a spatula. Repeat until you’ve used all the dough.  Repeat with the second half of the dough.

Our Lavender and Lemon Springerle Cookies are an updated classic of the traditional embossed German biscuit.  Pair with a cup of Constant Comment tea for a winning holiday combo.

Allow the unbaked cookies to dry at room temperature, uncovered, for at least 24 hours, turning them over once during that time.  Don’t bake them until the cookie appears dry on both the bottom and the top.

Our Lavender and Lemon Springerle Cookies are an updated classic of the traditional embossed German biscuit.  Pair with a cup of Constant Comment tea for a winning holiday combo.

Preheat the oven to 250°F.  Bake the cookies for 30-35 minutes, until they’re firm but not brown. Remove them from the oven, and transfer them to a rack to cool completely.  Store in an airtight container for up to 2 weeks.

Our Lavender and Lemon Springerle Cookies are an updated classic of the traditional embossed German biscuit.  Pair with a cup of Constant Comment tea for a winning holiday combo.

Lemon Springerle Cookies

Yield: 2 1/2 dozen

Our Lavender and Lemon Springerle Cookies are an updated classic of the traditional embossed German biscuit.  Pair with a cup of Constant Comment tea for a winning holiday combo.

Ingredients

  • 3 large eggs
  • 3 cups powdered sugar
  • 1/2 teaspoon salt
  • 1 teaspoon almond extract
  • 1 Tb. grated lemon zest
  • 1 Tb. lavender buds (optional)*
  • 3 cups cake flour

Instructions

  1. Line two baking sheets with parchment paper.
  2. Beat together the eggs, sugar, salt, almond extract, zest and lavender buds for 5 to 6 minutes.  You're looking thick ribbons to fall from the beater.
  3. Gradually mix in the flour to form thick cookie-like dough. Wrap the dough in plastic and allow it to rest at room temp for 30 minutes.
  4. Lightly dust your work surface and springerle mold with flour. Tap the mold to remove excess flour.
  5. Divide the dough in half, re-wrap one piece in plastic, and roll the other piece ¼" thick.
  6. Roll the mold carefully and with weight over the dough. Cut around the design with a knife, and transfer the cookie to a baking sheet with a spatula. Repeat until you've used all the dough.  
  7. Repeat with the second half of the dough.
  8. Allow the unbaked cookies to dry at room temperature, uncovered, for at least 24 hours, turning them over once during that time.  Don't bake them until the cookie appears dry on both the bottom and the top.
  9. Preheat the oven to 250°F.
  10. Bake the cookies for 30-35 minutes, until they're firm but not brown. Remove them from the oven, and transfer them to a rack to cool completely.  Store in an airtight container for up to 2 weeks.

Notes

To substitute 1 cup of AP flour for cake flour: Take one level cup of AP flour, remove two tablespoons, and then add two tablespoons of cornstarch back in.

I pulse the lavender buds in a coffee grinder that I use for spices to make them a fine powder.  

© Katie

Our Lavender and Lemon Springerle Cookies are an updated classic of the traditional embossed German biscuit.  Pair with a cup of Constant Comment tea for a winning holiday combo.

Find Bigelow Constant Comment Tea and the lemon springerle cookie ingredients at Walmart.  How do you Tea Proudly?  Click here for more inspirational moments with Bigelow!

Looking for more holiday recipes?  Don’t miss our Extra Creamy Four Cheese Macaroni or our Make-Ahead Garlic Roasted Mashed Potatoes!

Pin me!

Our Lavender and Lemon Springerle Cookies are an updated classic of the traditional embossed German biscuit.  Pair with a cup of Constant Comment tea for a winning holiday combo.

More from my site

  • Winter in the South, a Southern Coffee CocktailWinter in the South, a Southern Coffee Cocktail
  • Nutty Banana Bread Muffins for Quarantine Days… and BeyondNutty Banana Bread Muffins for Quarantine Days… and Beyond
  • Rich & Creamy Slow Cooker Hot CocoaRich & Creamy Slow Cooker Hot Cocoa
  • ‘Fancy’ Almonds & Fruit Snack Board‘Fancy’ Almonds & Fruit Snack Board

Categories: 52 Weeks of Sweets Tags: desserts

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

Subscribe & Receive my Free "Cook Once, Eat Twice" Cookbook

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Previous Post: « Sweet Potato Crostini with Blue Cheese & Cranberries
Next Post: Cream Cheese Pound Cake with Bacon Sprinkles: #52WeeksofSweets, Week 31 »

Reader Interactions

Comments

  1. Courtney Buteau says

    December 10, 2017 at 6:02 pm

    I love this post so much. I enjoyed your family story, the images are beautiful and those cookies looks so tasty! They look like the perfect cookie to eat with tea. My nana would love these! She always served us assorted cookies out of a tin when we had tea at her house. These kind of remind me of ones that would be inside. Thanks so much for sharing! #client

    Reply
    • Katie says

      December 11, 2017 at 4:20 pm

      Aw, thanks! It’s fun to pass on the traditions!

      Reply
  2. Darlene Schaperkoetter says

    January 3, 2018 at 1:18 pm

    These cookies remind me of the springerle my mom and I made many years ago using harthorn and anise ext. Not too many people care for the licorice flavor. I will try your recipe soon!

    Reply
    • Katie says

      January 9, 2018 at 8:34 am

      Yes! My grandpa always used hartshorn and anise. In this recipe cake flour and the lemon and lavender replace those items. I like them much better this way, but my grandpa would be less than pleased.

      Reply
      • Gail says

        October 24, 2018 at 3:22 pm

        Your recipe doesnt mention cream of tarter.

        Reply
      • Rhonda says

        January 9, 2020 at 7:24 pm

        How much cream of tarter? It’s not in the recipe 😊

        Reply
        • Katie says

          January 13, 2020 at 9:59 am

          no cream of tartar! The cake flour does the work.

          Reply
  3. Nikki says

    January 8, 2018 at 7:30 pm

    How do the lavender buds fare in the batter? Does it become chunky? I notice your photos don’t look like you added them.

    Reply
    • Katie says

      January 9, 2018 at 8:33 am

      Hi! Thanks for the comment. I updated the recipe to reflect the lavender. I pulse the buds in a spice grinder to make a powder first. 🙂

      Reply
    • Katie says

      January 9, 2018 at 8:33 am

      Hi! Thanks for the comment, I’ve updated the recipe to reflect that I pulse the lavender buds in the food processor before adding them to the recipe. Great catch!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

Subscribe & Receive my Free “Cook Once, Eat Twice” Cookbook.

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Search

What’s for Dinner?

Chili Crisp Yakisoba - Pan fried noodles with bok choy and chili crisp fried egg.

How to Make Chili Crisp for the best ever Pan Fried Yakisoba

Popular Posts

Summer Frozen Breakfast Pops Recipe
Grilled St. Louis Style Ribs with DIY Spice Rub
Hibachi-Style Sesame Ginger Zucchini
Freezer-Friendly Pancake Muffins Recipe
Classic Seafood Boil Recipe
The Easiest Grilled Baby Back Ribs
Yummy Thai Peanut Veggie Rice Bowls
Sous-Vide Meal Prep Ideas

Party Time!

The 'Winter in the South' Coffee Cocktail will warm up your hands and your soul this holiday season.  Easy to make and requiring just a few ingredients, this warm coffee cocktail will keep the party going on cool winter evenings.

Winter in the South, a Southern Coffee Cocktail

Find me on Instagram

Last few days in Porto and the Duoro wine valley. Last few days in Porto and the Duoro wine valley. 🍾🍾🍾

#forksandfollyontheroad @torelavantgarde #curacity #travelporto
But this is the real photo of our wine day in the But this is the real photo of our wine day in the #duorovalley
I told Jonnie I'd post this photo due to yesterday I told Jonnie I'd post this photo due to yesterday's Porto picture. Let's just say... wine was had!! 🤪
😂😂😂 Just joking y'all. He is totally fin 😂😂😂

Just joking y'all. He is totally fine!
Follow on Instagram
logo
Food Advertising by

Grab a Badge

Forks & Folly
Forks & Folly

Forks and Folly © 2022 · Privacy Statement · Built with and Genesis Framework by Bellano Web Studio